Name: Trinidad Callaloo Recipe
Prep time: 15 min
Cook time: 60 min
Ingredients: 1 tablespoon extra virgin olive oil; 2 10 oz packages of frozen chopped spinach OR 1 1/2 - 2 lbs young dasheen bush leaves and stems ( 1 bundle); 1/2 - 1 lb pumpkin (squash or calabaza, cubed (can buy from the freezer section)); 1/2 - 1 lb ochro (sliced in 1 inch pieces or use pre cut frozen ochro); 1 medium carrot (thinly sliced); 1 medium onion (chopped); 4-5 scallions (finely chopped (about 1 1/2 cups)); 1 small bunch thyme (about 8 sprigs, whole or chopped finely); 8 large garlic cloves (minced); 3 tablespoons green seasoning; 1 stalk celery (finely chopped, optional); 2 cups fresh coconut milk + 2 cups water (or more if you want more liquid); salt and pepper (I used 3 tsps Himalayan Salt salt and 1 tsp freshly ground black pepper); 1 habanero pepper and 2 pimento peppers; 1 - 2 lbs crab (chicken, beef or prepared salted meat, optional)

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Callaloo is considered Trinidad’s national dish by many. A statement quite debatable since we, our Twin Island Republic, boasts of a wide range of scrumptious dishes! In my version of callaloo, spinach, ochroes, carrot, pumpkin and fresh herbs are simmered in coconut milk. The pumpkin and carrots compliment the spinach and lend sweetness to the dish. The ochroes add smoothness and the coconut milk provides unrivaled depth of flavor and creaminess to the callaloo. The fresh herbs and green seasoning contribute even more caribbean flavor. Caribbean soulfood at its best.

A typical Sunday lunch in my beloved country consists of callaloo, white rice and stewed chicken, a piece of macaroni pie, a side of boiled ground provision and maybe some potato salad too. Yes, I am proud to say the majority of us Trinidadians layer carbs upon carbs….upon carbs…arguably food heaven.

Each household in Trinidad has their own version of this dish. This is my version. I think you are already familiar with my style of cooking. I try to stay away from highly processed foods as often as I can. In addition, living in New York without easy access to the “Dasheen bush” leaves, I occasionally have to make some adjustments using frozen chopped spinach. The end result is just as delicious and satisfying and of course super healthy!

This callaloo is a nutrient-dense dish and contains all your vitamins, minerals, antioxidants, fiber and phytonutrients…and did you know, according to the history books, the world’s most beautiful women, Cleopatra of Egypt and Yang Guifei of China loved to eat okra because it is so good for the skin, hence I add up to a pound!), amongst other wonderful benefits? What are you waiting for?

I ate it everyday last week with Jasmine rice for lunch. I am capable of peculiar things like that, some things I don’t get tired of. My immune system required a boost, that’s all I can say in my defense. I made it again yesterday to eat all week for lunch.

My recipe below includes the measurement for chopped frozen spinach or the fresh dasheen bush leaves and offers the option to exclude meat–for my vegetarian readers!

For the carnivores like myself, you have the option and free unadulterated will to add pieces of chicken, beef, prepared salted beef or salted pigtail, crab and/or probably any other type of protein-or all of the above. If you do the latter, we should probably be best friends-call me.

Oh! Before I forget, callaloo has the consistency of a soup, but we don’t eat it like a soup. We eat it as a side dish over rice. Eat it whichever and whatever way you desire..as a soup, with dumplings, rice, roti, macaroni pie.

Press Play to watch me make this recipe:

Trinidad Callaloo Recipe

Makes 8-10 servings

Ingredients

1 tablespoon extra virgin olive oil

2 (10 oz) packages of frozen chopped spinach OR 1 1/2 – 2 lbs young dasheen bush leaves and stems ( 1 bundle)

1/2 – 1 lb pumpkin (squash or calabaza), cubed (can buy from the freezer section)
1/2 – 1 lb ochro, sliced in 1 inch pieces or use pre cut frozen ochro
1 medium carrot, thinly sliced
1 medium onion, chopped
4-5 scallions, finely chopped (about 1 1/2 cups)
1 small bunch thyme (about 8 sprigs, whole or chopped finely)
8 large garlic cloves, minced
3 tablespoons green seasoning
1 stalk celery, finely chopped, optional
2 cups fresh coconut milk + 2 cups water, or more if you want more liquid
salt and pepper ( I used 3 tsps Himalayan Salt salt and 1 tsp freshly ground black pepper)
1 habanero pepper and 2 pimento peppers

Optional- 1 lb chicken, beef or prepared salted meat etc.

In my You Tube video, I used about 1.5 lbs crab–more crab=more flavor!

Assemble ingredients…note that the spinach/dasheen bush bhagee is already washed chopped(SEE YOUTUBE VIDEO FOR FULL INSTRUCTIONS), the ochroes cut and the pumpkin already peeled and sliced.

Wash and chop scallions, celery, onions, slice carrots, mince garlic. You can finely chop the thyme (if young and soft) or place the entire bunch whole in the pot-just remove the stems after cooking.

If using fresh coconut milk(which I highly recommend) prepare that too, otherwise use the canned milk (creamed coconut) choosing a brand without preservatives. I use the Grace coconut blocks as well–does not contain chemicals.

For my detailed instructions on how to make coconut milk, Click here

In a saucepan over low heat, add 1 tablespoon olive oil, when hot, add pumpkin, carrots, ochroes, spinach/dasheen bush bhagee, scallions, celery, onion, thyme, garlic, green seasoning and the habanero and pimento peppers.

Add coconut milk to pan, season with salt and freshly ground black pepper.

Cover and let simmer (low heat) for about an hour or until all ingredients are cooked and soft, stirring every 10-15 minutes to mix and prevent sticking to the bottom.

When finished, remove habanero pepper (being careful not to burst it) and (meat if using) and swizzle using a swizzle stick (also called dhal ghutney in Trinidad) to break up chunks.

You may also use a food processor or blender or hand immersion blender for a finer, smoother consistency. I use the swizzle stick because the end result has texture which I like, plus less clean up. Sometimes, if you cook it long enough there is no need to swizzle.

Trinidad Callaloo Recipe

Callaloo is considered our [Trinidad] national dish by many. A statement quite debatable since we, our Twin Island Republic, boasts of a wide range of scrumptious dishes! In my version of callaloo, spinach, ochroes, carrot, pumpkin and fresh herbs are simmered in coconut milk. The pumpkin and carrots compliment the spinach and lend sweetness to the dish. The ochroes add smoothness and the coconut milk provides unrivaled depth of flavor and creaminess. The fresh herbs and green seasoning contribute even more caribbean flavor to the callaloo. Soulfood at its best.

5 from 6 votes

Print Pin Rate

Course: dinner, lunch

Cuisine: Caribbean

Keyword: callaloo, dasheen bush bhagee, trinidad callaloo

Prep Time: 15

Cook Time: 1

Servings:

Calories: 238kcal

Equipment

Immersion blender
Swizzle stick

Ingredients

1 tablespoon extra virgin olive oil
2 10 oz packages of frozen chopped spinach OR 1 1/2 - 2 lbs young dasheen bush leaves and stems ( 1 bundle)
1/2 - 1 lb pumpkin squash or calabaza, cubed (can buy from the freezer section)
1/2 - 1 lb ochro sliced in 1 inch pieces or use pre cut frozen ochro
1 medium carrot thinly sliced
1 medium onion chopped
4-5 scallions finely chopped (about 1 1/2 cups)
1 small bunch thyme about 8 sprigs, whole or chopped finely
8 large garlic cloves minced
3 tablespoons green seasoning
1 stalk celery finely chopped, optional
2 cups fresh coconut milk + 2 cups water or more if you want more liquid
salt and pepper I used 3 tsps Himalayan Salt salt and 1 tsp freshly ground black pepper
1 habanero pepper and 2 pimento peppers
1 - 2 lbs crab chicken, beef or prepared salted meat, optional

Instructions

In a saucepan over low heat, add 1 tablespoon olive oil, add meat or seafood if you are using, pumpkin, carrots, ochroes, spinach/dasheen bush bhagee(taro leaf), scallions, celery, onion, thyme, garlic, green seasoning and the habanero and pimento peppers.
Add coconut milk to pan, season with salt and freshly ground black pepper.
Cover and let simmer (low heat) for about an hour or until all ingredients are cooked and soft, stirring every 10-15 minutes to mix and prevent sticking to the bottom.
When finished, remove habanero pepper (being careful not to burst it) and (meat or seafood if using) and swizzle using a swizzle stick (also called dhal ghutney in Trinidad) to break up chunks.
You may also use a food processor or blender or hand immersion blender for a finer, smoother consistency. I use the swizzle stick because the end result has texture which I like, plus less clean up. Sometimes, if you cook it long enough there is no need to swizzle.
Return meat or crab back into the pot (if using) and serve hot over rice. Heat lovers can break the hot pepper on their plate and ooh and aaah your way to the last grain of rice.